Name: Crab Fries
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 2 servings
Ingredients: Oil, for frying, optional; 15 ounces frozen french fries; 1 ounce Fry Seasoning, recipe follows; 2 ounces Char Grill Butter, recipe follows, melted; 4 ounces Char Grill Cheese, recipe follows; 2 ounces lump crabmeat; 4 ounces Crab Mayo, recipe follows; 3/4 cup paprika; 3/4 cup kosher salt; 1/2 cup chili powder; 1/2 cup granulated garlic; 2 tablespoons cayenne pepper; 2 pounds butter; 1/2 cup lemon juice; 1/4 cup minced garlic; 1/4 cup hot sauce; 1/4 cup Worcestershire sauce; 2 tablespoons kosher salt; 1 1/2 tablespoons granulated garlic; 1 ounce liquid smoke; 3 1/2 cups shredded Parmesan; 1 1/2 cups shredded mozzarella; 1 tablespoon granulated garlic; 1 bunch fresh parsley, chopped; 1 bunch fresh parsley, finely chopped; 1/2 red onion, small dice; 3/4 cup mayonnaise; 1/4 cup lemon juice; 1/4 cup hot sauce; 1 tablespoon honey

Directions

Special equipment:

a deep-fry thermometer, deep-fryer or air fryer

Prepare your preferred method for frying french fries, such as oil on a stovetop, countertop fryer or air fryer at 350 degrees F.
Drop the frozen fries into the oil and cook for 8 minutes (if you prefer a little extra-crisp, cook for an additional 2 minutes). Transfer to a medium bowl.
Season with the Fry Seasoning to taste. Drizzle with the Char Grill Butter and toss until the fries are all covered.
To a bowl or plate of your choice, add a layer of fries, an even layer of the Char Grill Cheese, lump crab and a drizzle of the Crab Mayo on top, then repeat the process.

Fry Seasoning:

In a medium bowl, combine the paprika, salt, chili powder, granulated garlic and cayenne. Stir with a whisk until all ingredients are incorporated. Store in an airtight container, up to 1 month.

Char Grill Butter:

Yield: 1 quart

In a medium stockpot, combine the butter, lemon juice, garlic, hot sauce, Worcestershire, salt, granulated garlic, liquid smoke and 1/2 cup water. Melt the butter on low heat, then turn the heat to medium and bring to a simmer. Cook for 5 minutes, then turn off the heat. (Be sure not to bring the mixture to a boil.) Store in an airtight container for up to 7 days.

Char Grill Cheese:

Yield: 2 quarts

Combine the Parmesan, mozzarella, granulated garlic and parsley in a large mixing bowl. Transfer to a food processor and pulse until chopped into small pieces. Can be stored in the refrigerator for up to 7 days.

Crab Mayo:

Yield: 1 pint

In a large bowl, combine the parsley, onion, mayonnaise, lemon juice, hot sauce, honey and seafood seasoning until all ingredients are fully incorporated. Refrigerate in an airtight container for up to 7 days.